Classic Recipe: Dark Coffee Cake
There's something very nostalgic about the taste of this dark coffee cake. Simple ingredients and an easy method will have this cake out of the oven in no time. This classic recipe has been reimagined as dairy-free, egg-free and completely vegan.
Equipment
- KitchenAid Stand Mixer or Large Mixing Bowl and Wooden Spoon
- Cake Pan - 20cm
Ingredients
- 6 Cloves
- ½ cup Strong Coffee
- ½ cup Non-dairy Butter I use Nuttlex
- 1 cup Brown Sugar
- 4 tsp Orgran No Egg Egg Replacer mixed with 4 tbsp water
- ½ cup Treacle or Golden Syrup
- 1 cup Currants
- 1 cup Sultanas
- 2 cups Self-Raising Flour
- ¼ tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- ½ tsp Bi-Carb of Soda
- Icing Sugar for dusting, optional
Instructions
- Preheat oven to 180° Celsius.
- Grease cake tin. If the tin has low sides, line the sides of the cake tin with paper that adds about an additional 5cm of high.
- Soak the cloves in coffee.6 Cloves, ½ cup Strong Coffee
- Mix Orgran No Egg Egg Replacer with water and set aside.4 tsp Orgran No Egg Egg Replacer
- Cream butter and sugar. Strain coffee into the batter, discarding the cloves. Add all remaining ingredients and mix well.½ cup Strong Coffee, ½ cup Non-dairy Butter, 1 cup Brown Sugar, 4 tsp Orgran No Egg Egg Replacer, ½ cup Treacle or Golden Syrup, 1 cup Currants, 1 cup Sultanas, 2 cups Self-Raising Flour, ¼ tsp Ground Nutmeg, 1 tsp Ground Cinnamon, ½ tsp Bi-Carb of Soda
- Bake for 45 minutes. Top with icing sugar if desired.
Notes
This cake has stored well on the counter-top on a plate with a loose tea-towel covering. The cake can be served buttered or warmed slightly with a scoop of vanilla ice-cream.
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Nutrition
Calories: 384kcalCarbohydrates: 69.3gProtein: 7.8gFat: 9.3gSaturated Fat: 1.7gSodium: 154mgPotassium: 7.8mgFiber: 3.1gSugar: 36.5gCalcium: 91mgIron: 3mg
Tried this recipe?Let us know how it was!